Take a meatloaf recipe from the Midwest, transfer it to New Mexico, add some green chile (El Pinto brand bottled, flame-roasted works great), and bingo, a spiced-up old standard made even more delicious. Serve with baked potatoes, vegetable, salad. It makes great sandwiches the next day.
Use this sauce to accompany a variety of poultry dishes. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey, left over from your holiday feast. It also makes an excellent sauce for shredded turkey or chicken enchiladas.
This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.
This delicious, spicy dish only needs a large green salad, sliced tomatoes, a baked potato, and a Chilean wine to create a feast. We have used lean, ground beef in this recipe, but coarsely ground chicken, rabbit, or pork could also be used.
This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.
Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.